Chocolate Pecan Brownies
- SERVES: 16
- PREP: 10 minutes
- TOTAL TIME: 35 minutes
Fast, rich, and easy.
This recipe gives you lickety-split brownies with a bowl you will definitely want to lickety-lick. Lots of melted chocolate, plus cocoa and pecans—what could be bad here? Just don’t overbake! Fudgy is the goal.
sticks (1 cup) unsalted butter, plus more for buttering the pan
cups semisweet chocolate chips or chopped chocolate
tablespoon vanilla extract
tablespoon instant espresso powder, dissolved in 2 teaspoons water
teaspoon fine sea salt
cup all-purpose flour
cup unsweetened cocoa powder
teaspoon baking powder
cup chopped toasted pecans
Confectioners’ sugar, for dusting
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Grab the slotted spoon to stir and al dente-test pasta, the spatula for slicing and serving quiche and crumbles, and the spoon for everything else. Carved from olive wood that ages beautifully, these utensils also level up a tablescape—use them for serving salad, spicy slaw, and spaghetti. Olive wood has a natural oil finish, for stain resistance, a little shine and a lot of use. Use the flat, spatula-style utensil to divvy and serve quiche, brownies, berry crumbles and other treats best served warm.